Delicious liver pate without bitterness: cooking secrets

Not everyone can make a delicious liver pate. That's because it's not enough to fry this product and whip it with a blender and butter. The meat must be properly prepared so that it is not bitter, flavorful, and tender.

The idea of cooking a flavorful liver pate was published on the Instagram page of a food blogger with the nickname zhuravlina_cooking.

Ingredients:

• chicken liver – 500 g
• water – 200 ml
• onions – 2 pcs
• carrot – 1 large
• salt – 1 tsp (without slide)

• ground pepper – optional
• garlic – 1-2 cloves
• sour cream – 120 ml
• butter – 80-90 g

Ingredients:

1. Be sure to soak the liver so that it does not burn.

2. Cut into small pieces.

3. Be sure to cut into small pieces to ensure that they are cooked well.

4. When you have simmered the liver for another 15 minutes, then simmer it on low heat under a closed lid so that all the moisture does not escape.

5. If the liver becomes dry in the pan after 15 minutes, add 30 ml of sour cream to 90 ml of boiled water, stir, and simmer for a minute under a closed lid.

6. If you make a lot of pate, you can freeze it in a plastic container or cling film in a sausage shape.